Try this Ultimate Raspberry Chocolate Sauce recipe, or contribute your own.
Suggest a better descriptionPUREE THE RASPBERRIES in a food processor fitted with a steel blade, then pass them through a fine strainer. Or pass them through a food mill. Set aside. In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2 Cups
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Serving Size: 1 Serving (1782g) | ||
Recipe Makes: 1 | ||
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Calories: 6825 | ||
Calories from Fat: 2836 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 315.1g | 420 % | |
Saturated Fat 197.7g | 988 % | |
Monounsaturated Fat 82.5g | ||
Polyunsanturated Fat 13g | ||
Cholesterol 855mg | 263 % | |
Sodium 515.6mg | 18 % | |
Potassium 1278.8mg | 34 % | |
Total Carbohydrate 1035.1g | 304 % | |
Dietary Fiber 25.2g | 101 % | |
Sugars, other 1009.8g | ||
Protein 14.4g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6825
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